I have been wanting to learn how to make Leaf shape dumpling. First i attempted using my old recipe, but i can't use this dough to wrap into Leaf shape as the dough was easily break . Then i realized that the old recipe solely use wheat starch to make the dough, so it was not elastic to allow to pull and wrap. So i checked back my old Chai Kuih recipes, then add tapioca flour to make it more flexible.
Love this vegetable filling !
On the 2nd attempt, i wanted to make jade green colour of dumpling, so i added spinach juices together with water and boil it, but it turned out to look pale, not even look green. So on the 3rd attempt, i chopped the Chinese spinach, squeeze out the juices and retain the chopped leaf, then only add in once water boiled, then it work this way ^_^
I have link a video on how to shape dumpling into leaf shape in the recipe.
I am glad that the wrapper turned out to be soft and slightly QQ even i kept till the next day ( don't need to steam again), is a keeper for me. For this wrapper, you don't need to roll till very thin, roll thicker a bit, easy to wrap, and it will not break after steamed, and still taste good.
Jade Green Teochew Steamed Dumplings 翡翠潮州粉果*makes 18 dumplingsFor the filling500g yam bean or Jicama, peeled and shredded70g carrot, shredded5 shiitake mushrooms, soaked and diced30g dried shrimps, wash and roughly chopped35g roasted peanuts, slightly crushed2tbsp of chopped coriander leaves and spring onionwater
1 and 1/2tsp light soy sauce1tsp sugar1tsp saltWhite pepper powderFor the wrappers100g Wheat starch / Tang Mein flour110g Tapioca starch400g water25g Chinese spinach, chopped finely, squeeze out the juices and retain the chopped leaves1tbsp cooking oilMethod
- For the filling. Add 2tbsp cooking oil in a wok. Add in dried shrimps, fry till aroma.
- Add in yam bean, carrot and mushroom, mix well. Add in water, and seasonings, stir fry till water evaporated.
- Before dish out, add in chopped spring onion and coriander and roasted peanuts, combine well.
- For the wrapper. Combine wheat starch and tapioca starch in a mixing bowl.
- Bring water to boil in a saucepan. Once water boiled, switch off the heat, add in chopped spinach leaves and spinach juices, stir well. Then add in flours, use a wooden spatula, stir to mix well.
- Transfer the hot sticky dough on a work surface. Grease your palm with cooking oil, slowly use your palm to press and fold the dough, with the help of plastic scrapper, till smooth ( dough is quite hot at this moment, but when you grease your palm, you will not feel so hot when working on the dough).
- Dust tapioca flour on the work top. Take a small portion of dough, use a rolling pin and roll into thin sheet (not too thin), then use a small bowl to press out round shape.
- Fill the vegetable filling on the centre of wrapper, wrap and seal to your preference of dumpling shape. Arrange on a steaming tray that grease with cooking oil.
- Steam over medium heat for 20mins. Serve with chili sauce.
Leaf shape dumpling wrapping method, you can refer here. Recipe by Sonia a.k.a Nasi Lemak Lover
This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱）